Crockpot Cheesesteak Potato Casserole

 

🥔 Crockpot Cheesesteak Potato Casserole Recipe

Introduction

Comfort food at its finest, this Crockpot Cheesesteak Potato Casserole brings the flavors of a classic Philly cheesesteak sandwich into a cozy, casserole-like dish that’s perfect for the slow cooker. Imagine tender potatoes, juicy beef, peppers, onions, and melted cheese all coming together in one flavorful, hearty meal that practically cooks itself. Whether you're looking for an easy weeknight dinner or a dish to feed a crowd, this recipe is sure to be a hit.

By using the crockpot, you can save time and let the ingredients cook slowly, absorbing all of those delicious flavors. The best part? The cheesy, meaty casserole is so simple to put together, you’ll wonder why you haven’t made it sooner.

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Ingredients

This recipe serves 6–8 people and can easily be adjusted based on the number of servings you need. Here’s what you’ll need:

For the Casserole:

• 2 lbs russet potatoes, peeled and sliced into ¼-inch thick rounds

• 1 lb beef (flank steak or rib-eye steak), thinly sliced (or use thinly sliced deli roast beef for an easier option)

• 1 medium onion, sliced

• 1 bell pepper, sliced (green, red, or a mix)

• 2 cups shredded provolone cheese (or mozzarella cheese if you prefer)

• 1 cup shredded cheddar cheese

• 1 cup beef broth (low-sodium for a healthier option)

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon Italian seasoning (optional)

• Salt and pepper, to taste

• 2 tablespoons olive oil (for sautéing the beef)

• 2 tablespoons butter, for greasing the crockpot

For the Sauce:

• 1 cup heavy cream

• 1 tablespoon Dijon mustard (for a little tang)

• ½ cup sour cream (for richness)

• 1 tablespoon Worcestershire sauce

• 1 tablespoon soy sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon ground black pepper

• 1 tablespoon flour (for thickening, optional)

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Step-by-Step Instructions

1. Prep the Ingredients

a. Prepare the Potatoes:

• Peel and slice the russet potatoes into ¼-inch thick rounds. Russet potatoes work well because they are starchy and will hold up well in the slow cooker, giving the casserole a creamy texture once cooked. Make sure the potato slices are uniform in thickness to ensure even cooking.

b. Slice the Vegetables:

• Slice the onion and bell pepper into thin strips. These vegetables will soften and caramelize while cooking, adding a deep flavor to the casserole.

c. Prepare the Beef:

• If using flank steak or rib-eye steak, slice the beef thinly against the grain. If you're short on time, you can use pre-sliced deli roast beef for a more convenient option. This will save you time and still provide a tender, flavorful result.

• To make the beef slices easier to cut thinly, freeze the steak for about 20 minutes before slicing. This will firm up the meat and allow for easier cutting.

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2. Sauté the Beef and Vegetables

a. Cook the Beef:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the thinly sliced beef to the pan. Sauté the beef for 3–5 minutes until it’s browned and cooked through. If you're using deli beef, simply heat it for a couple of minutes until warmed through.

b. Add the Vegetables:

• Add the sliced onions and bell peppers to the same pan with the beef. Sauté for another 2–3 minutes until the vegetables are softened. Season with salt and pepper to taste, and add garlic powder, onion powder, and Italian seasoning (if using). Stir to combine and set aside.

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3. Prepare the Sauce

a. Mix the Sauce Ingredients:

• In a small bowl, whisk together the heavy cream, Dijon mustard, sour cream, Worcestershire sauce, soy sauce, garlic powder, onion powder, black pepper, and flour (if using). The flour helps thicken the sauce and makes it creamy. If you prefer a smoother sauce, you can skip the flour and instead use a little more heavy cream or beef broth later if needed.

b. Heat the Sauce:

• Pour the sauce mixture into a small saucepan over medium heat. Stir constantly as it heats up and thickens, which should take about 3-5 minutes. Once the sauce is thickened and smooth, remove it from the heat and set aside.

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4. Layer the Ingredients in the Crockpot

a. Grease the Crockpot:

• Grease the inside of the crockpot with butter to prevent sticking and to add some flavor to the dish.

b. Layer the Potatoes:

• Place a layer of potato slices at the bottom of the crockpot. Make sure the potatoes are spread evenly to form a solid base for the casserole. You may have to overlap the slices slightly to fit them all in.

c. Layer the Beef and Vegetables:

• Add half of the cooked beef and vegetable mixture over the first layer of potatoes. This will add flavor and depth to the casserole.

d. Add the Sauce:

• Pour about half of the prepared sauce over the beef and vegetable mixture. Make sure to evenly coat the ingredients with the sauce.

e. Repeat the Layers:

• Repeat the layering process with the remaining potatoes, beef and vegetables, and the rest of the sauce. Finish with a final layer of potatoes and pour any remaining sauce over the top to ensure the potatoes stay moist as they cook.

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5. Slow Cook the Casserole

a. Cook on Low Heat:

• Cover the crockpot with the lid and set it to cook on low heat for about 6-7 hours. The potatoes should become tender, and the beef and vegetables will meld together into a flavorful casserole. Check the potatoes for doneness by piercing them with a fork—if they are tender, the casserole is ready.

b. Cook on High Heat (if in a rush):

• If you’re short on time, you can cook the casserole on high heat for about 3-4 hours. The potatoes will cook more quickly at this temperature, but be sure to check for tenderness as you approach the end of the cooking time.

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6. Add the Cheese

a. Add the Cheese:

• Once the casserole is done cooking, sprinkle the shredded provolone cheese and cheddar cheese over the top. Cover the crockpot again and cook on low for 15-20 minutes until the cheese is fully melted and bubbly.

b. Garnish (Optional):

• After the cheese has melted, garnish the casserole with fresh parsley or green onions for a pop of color and added flavor.

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7. Serve the Casserole

a. Dish It Up:

• Once the cheese has melted and the casserole is bubbling, it’s time to serve. Use a large spoon or spatula to scoop out portions of the casserole, ensuring each serving includes tender potatoes, flavorful beef, and melty cheese.

b. Side Dish Suggestions:

• This Crockpot Cheesesteak Potato Casserole is hearty enough to be a main dish, but you can pair it with some simple sides to complete the meal. Consider serving it with a fresh green salad, garlic bread, or steamed vegetables for a balanced meal.

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Tips for Perfecting the Crockpot Cheesesteak Potato Casserole

1. Use the Right Potatoes:

• Russet potatoes work best for this casserole because they have a high starch content, which makes them tender and creamy once cooked. Avoid waxy potatoes like red potatoes, as they don’t break down as well in the slow cooker.

2. Thinly Slice the Beef:

• The key to a great cheesesteak flavor is the thinly sliced beef. If you’re using steak, freeze it for about 15-20 minutes before slicing—it will be easier to get thin, even slices. If you use deli roast beef, it will save you time without sacrificing flavor.

3. Flavorful Sauce:

• The sauce is what ties the casserole together, so don’t skimp on seasoning. If you want an extra depth of flavor, consider adding a splash of hot sauce or steak sauce to the sauce mixture.

4. Layering:

• Be sure to layer the ingredients carefully. This ensures even cooking and that the flavors meld perfectly. Don’t forget to drizzle the sauce over the potatoes to keep them moist as they cook.

5. Cheese Variations:

• If you love a gooey, cheesy casserole, feel free to use more cheese. Swiss cheese is a great option for an extra “cheesesteak” flavor, or you can add a mix of mozzarella for meltiness and provolone for tanginess.

6. Make It Ahead:

• This casserole is perfect for meal prep. You can assemble it the night before, store it in the fridge, and then cook it the next day. It’s great for busy days when you want to come home to a hot, ready meal.

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Why You’ll Love This Crockpot Cheesesteak Potato Casserole

1. Time-Saving and Easy:

• The crockpot does most of the work for you. Just layer the ingredients, set it to cook, and come back hours later to a comforting, flavorful casserole.

2. Comfort Food at Its Best:

• This dish combines all the beloved flavors of a classic cheesesteak with the heartiness of potatoes and melty cheese. It’s the ultimate comfort food, perfect for any occasion.

3. Customizable:

• You can customize the filling with your favorite veggies, spices, or even use different types of meat like chicken or ground beef. It’s an easy recipe to adapt based on your preferences.

4. Feeds a Crowd:

• Whether you’re hosting a family dinner or a small gathering, this casserole is perfect for feeding a crowd. Plus, the leftovers taste great the next day!

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Conclusion

This Crockpot Cheesesteak Potato Casserole is the perfect blend of creamy, cheesy, and savory flavors. It’s an easy and comforting dish that’s great for any occasion, whether it’s a busy weeknight or a casual weekend dinner. The slow cooker ensures that every bite is infused with flavor, and the melted cheese adds the perfect finishing touch.